The powdered sugar on these cookies creates a crackly design after baking.
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1/2 cup Land O Lakes® Butter
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
2/3 cup sugar
3 large Land O Lakes® Eggs
1 tablespoon vanilla
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup thick caramel ice cream topping
Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until melted and smooth. Remove from heat. Cool completely.
Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed. Add flour; stir until well mixed. Cover; refrigerate 4 hours or overnight until firm.
Heat oven to 325°F.
Shape rounded teaspoonfuls of dough into 1 1/4-inch balls. (Dust hands with powdered sugar, if necessary.) Roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 10-12 minutes or until slightly firm to the touch. Cool completely.
Press indentation again with thumb or back of teaspoon. Fill each indentation with 1/2 teaspooncaramel ice cream topping.
For variety, fill each center with seedless raspberry jam instead of caramel.
Explore reviews fromour online community
These came out great! I tried them even with the above review, because I've nev been disappointed with any cookie on this website. I did add additional flour, maybe a total of a half a cup. I just kept adding a bit more until the douh would hold a bit of shape and not be so "shiney". I used the caramel recipe from the salted caramel thumbprint recipe, as I had made those as well. I also refrigerated the dough over night. I got great reviews and my husband was eating them before I could even finish & he's kind of picky when it comes to "new" recipes!
Cookies flattened out, were gooey and raw after baking 11 minutes. Baked cookies longer and were still somewhat gooey. Had to throw them in the garbage. Don't waste your time or ingredients.